Butternut Squash Orzo
This Butternut Squash Orzo is an easy, simple but delicious winter warmer that is sure to become a firm favourite in your household, it sure is in mine! It's rich and silky with a subtle sweetness from the butternut squash. It's totally vegan and perfect for pairing with your protein of choice for a comforting and satisfying Autumn meal.
Ingredients
- 300 g dried orzo
- 1 medium butternut squash
- 4 sprigs fresh thyme
- 1 head garlic top chopped off
- 2-3 tbsp olive oil for roasting
- 1/4 cup cashews (soaked in boiled water for 5 minutes to soften) or replace with double cream
- 1 tsp miso paste
- 1/4 tsp cayenne pepper
- 1 pinch ground nutmeg
- 1 tbsp nutritional yeast optional
- Squeeze lemon juice
- 200 ml vegetable stock
For topping
- Fresh thyme leaves
- Grated cheese
- Extra virgin olive oil
Instructions
- Preheat the oven to 200C and line a baking tray with baking paper.
- Slice the butternut squash in half and remove the seeds (if you would like to roast them, see step 4). Slice each half in half again and place on the baking tray along with the head of garlic (top sliced off). Place a sprig of thyme on each piece of butternut squash and turn each piece over so that they're face down.
- Drizzle with the olive oil and a healthy pinch of salt and pepper. Place in the oven to roast for around 25 minutes, or until the garlic is golden and the butternut is tender. Set aside to cool for a while.
- If roasting the seeds: rinse them until clean and place in a small bowl along with a little oil, salt and whatever spices you would like (I use garlic powder, onion powder and smoked paprika) and place on a small lined baking tray. Place in the oven to roast for 10-15 minutes until crispy, then leave to cool.
- Cook the orzo according to packet instructions or until al dente.
- Scoop out the butternut squash flesh, remove the leaves from the thyme sprigs and squeeze out the roasted garlic; add all of this to a blender along with the cashews, cayenne, nutmeg, miso, stock and nutritional yeast (if using). Blend until silky and smooth.
- Pour this into a pan along with the cooked orzo. Stir to combine and heat through over a low heat (adding cheese if preferred). Enjoy!